Pumpkin- Cheese Ravioli (from scratch)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 394.7
  • Total Fat: 7.9 g
  • Cholesterol: 113.5 mg
  • Sodium: 527.2 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.6 g

View full nutritional breakdown of Pumpkin- Cheese Ravioli (from scratch) calories by ingredient
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Number of Servings: 4


    Egg, fresh, 2 large (remove)
    Pepper, black, 1 dash (remove)
    Salt, 1 dash (remove)
    Olive Oil, 1 1tsp (remove)
    Ragu Spaghetti Sauce (tomato sauce), 1 cup (remove)
    E.D. Smith Pure Pumpkin, 0.33 cup (remove)
    Ricotta Cheese, part skim milk, 0.25 cup (remove)
    Parmesan Cheese, grated, 0.125 cup (remove)
    Semolina, enriched, 1.75 cup (remove)


Pour semolina (all but .25 cup) in a bowl and create a well.
Add olive oil and eggs to the centre and beat with a fork, drawing the semolina in slowly.
Mix well and set to rest of 30 minutes.

In a separate bowl, mix pumpkin and cheeses.
Spoon in to a piping bag an set aside.

Roll pasta out in two strips to desired thickness using remaining semolina to prevent sticking.
Pipe pumkin mixture in little mounds on one strip, saving room at each side.
Neatly place the second strip on top and cut raviloi squares.
Press edges with a fork so that the pasta doesn't fall apart, and set to dry for about 15 minutes.

Boil ravioli in water at a rolling boil for 4-5 minutes. Drain and top with warmed pasta sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user BENCHED.

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